Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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PET FOOD AND PROCESSES OF PRODUCING THE SAME
BACKGROUND TO THE INVENTION
The present invention relates gener'ally to edible
compositions having high structural integrity. The compositions
may include materials of manufacture as well as foods. More
specifically, the present invention relates to methods for
providing a digestible cohesive product of controllable texture
and products so produced.
Numerous methods are available for producing food products
and biodegradable polymers. In the case of foods, these methods
may be categorized generally as static (still) or dynamic
methods. Static methods may be defined as those in which a
batch of constituents is disposed in a cooking vessel and
allowed to remain still or free of movement while being cooked,
such as in an oven baking process or pressure molding or baking
process. These include processes in which the batch of material
is caused to move on a conveyor through a cooking apparatus,
such as a baking tunnel. Here the constituents would remain
still in relation to the surface or vessel on or in which they
were being transported.
Dynamic processes are those in which a quantity. of
constituents is fed into an apparatus - whether in a continuous
or semi-continuous stream or batchwise - in which mechanical
energy is imparted to these constituents to cause relative
movement within the batch or stream while energy is absorbed to
cause cooking. Such movement could include active or passive
mixing. One dynamic thermal treatment method is extrusion, where
constituents are caused to mix with each other while shear is
being imparted within the extruder barrel. Extrusion can be used
to produce a variety of food or edible products. The internal
shear forces generated within the apparatus provide a
substantial portion of the heat that is used for cooking the
constituents. These edible products can be designed for human or
animal consumption. Another dynamic cooking method makes use of
a continuous mixer to cause relative internal movement of the
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constituents while thermal energy is applied to result in
cooking.
With respect to pets, a variety of food products is
available. Some of these products are produced through
extrusion. Certain extruded products are designed to extend the
duration of chewing by a pet, especially dogs, with the goal of
providing a product with which pets can chew and enjoy. Pet
owners often rate the value of a pet food product or pet snack
by its chewing duration. "One bite and it is gone" is a frequent
complaint of owners of large dogs, for example.
Products that facilitate extended chewing can help improve
dental hygiene and reduce periodontal disease, which is a
widespread problem for pet cats and dogs. This is because the
natural diet of animals in the wild includes many foods that
require extended chewing before the pieces are small enough to
be swallowed, contributing to dental hygiene and facilitating
digestion. In contrast, the diet of domesticated pets frequently
lacks naturally chewy foods, depriving them of the above
benefits.
Conventional food processing methods often do not produce
products that have textures comparable to naturally chewy foods.
Certain attempts have been made, to produce pet products having
an extended chewing duration. But, most of these products
exhibit certain disadvantages.
Some prior products are simply not edible. When the pets
chew or break up and swallow these products, they suffer
digestive problems. Some pass undigested through the pet and can
contribute to diarrhea and increased fecal volume. Most pet
owners want to reduce fecal volume, diarrhea and soft stools.
Even some products that claim to be made from edible
constituents are not edible in final form, because of processing
that fails to ensure digestibility.
A number of patents and published patent applications
disclose or relate to pet chews or related products. These
patents and applications include: U.S. Patent Nos. 6,672,252,
6, 455, 083, 4, 615, 901, 5, 296, 209, 5, 407, 661, 3, 759, 714, and
3,580,728; and published patent applications WO 01/76386, GB
1,497,090, GB 1,591,406, WO 01/76386, US 2003/0219516, and US
2003/0168020. For example, European patent application number EP
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0 552 897 Al discloses an edible animal chew product with a
flexible cellular matrix containing cellulose fibers, e.g., 20
to 50% corncobs and oral care additives. Corncobs and cellulose
materials are not readily digestible and can also contribute to
diarrhea and increased fecal volume.
There are chewy products that are formulated with
digestibility in mind. However, some of these prior art chewy
products are high in calories. It is desirable that such
products therefore be fed as treats or snacks to comprise only a
small portion of the pet's diet, so as not to create a dietary
imbalance.
A further problem with some prior art chewy products is
production cost. Certain chewy products are formulated with
pliable materials that are designed to resist the pet's chewing
force. The pliable materials tend to be expensive. Attempts to
mix pliable materials and less expensive materials have created
a complex balancing system in which it is often difficult to
ensure that the less expensive materials do not compromise the
strength and integrity of the more expensive pliable materials.
Still "another problem with certain prior art highly
resistant chewable products is safety. For example, one prior
art chewable pet toy has a protein based thermoplastic
composition with protein levels between 50 - 70%. High protein
products, including those fabricated from refined high protein
constituents, are not only expensive but may bring potential
danger as well. Some experts believe that high protein levels
can contribute to renal failure and may block the urinary tract
in pets.
Some prior art products attempt to increase chewing
duration by increasing the rigidity of the product. Certain of
these products are virtually rock hard. These products can chip
or break a pet's teeth. For example, one such commercially
available product requires an operating pressure above 10 MPa to
break. Many of the harder products of the prior art are glassy
in nature and have a tendency to shatter into sharp, hard
fragments when bitten. These fragments can lodge in the animal's
throat or injure its mouth. This is especially a problem with
products produced by high pressure injection molding techniques.
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Product design also plays an important role in producing a
product that is safe and has a long chewing duration. For
example, some non-glassy products of the prior art may not
shatter, but may be poorly designed, thereby causing extensive
bleeding of the gums when chewed. In part, one of the problems
of prior art chewy food products is that they have a limited
range of textures to choose from, culminating in products having
a texture that causes bleeding of the gums.
Furthermore, the textures of many chewy products are often
unappealing and unpalatable. For example, extruded dry pet foods
are typically provided in hard lumps having a dry, dusty
appearance. They can be inconvenient for the consumer to handle.
Still further, some prior art products are unstable, so that
their texture changes with time and they lose desirable
characteristics.
Some prior art chewy products are based on starch.
Converting starch-based materials into solid articles is known.
However, the injection molding equipment that is typically used
to convert such starch-based materials is expensive and complex
to operate and known methods of solidifying starch-based
materials provide a limited range of textures.
Extruding food constituents at low water activities,
although known, has until now been fraught with difficulty. For
example, the constituents required for such extrusion were often
expensive and produce a limited range of textures. When
processing and cooking food, bio-polymers, such as starch and
proteins, unravel first and then recombine, forming a desired
structure, e.g., a biscuit shape. If this unraveling and
recombination is restricted or interrupted, the resulting
products have little binding and are relatively weak.
Unraveling can only occur in the liquid phase and is
facilitated by hydration of the unfolding polymers. At low water
activities there is little water available. These systems hence
have limited hydration potential. Conventional extrusion
processes are therefore operated at high water activity levels,
wherein a large amount of water is added to facilitate
hydration. The large amount of water necessitates energy-
intensive and environmentally unfriendly post-extrusion drying
or the adding of acid and other preservatives. This often has
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undesirable consequences for the products; for example, the
water restricts the range of textures that can result.
Extrusion of pet foods is typically conducted at high
moisture levels, e.g., approximately 26% moisture, and high
5 water activities, e.g., aW greater than 0.95. However, these
parameters are too high to produce the desired textures for
products of extended chewing duration. The water activity for
extended chewing products has typically been less than 0.65,
with moisture contents from about 7.0% to about 17%. At these
water activities, however, if the methods of the prior art are
used, there is insufficient water for hydration, and it is
necessary to cook at very high temperatures and pressures or to
cook at high temperatures for an extended period of time, which
frequently results in high levels of starch damage and/or
burning of the products.
A need therefore exists for improved food products that can
provide a long chewing duration, are edible and have improved
textures and for methods of producing same.
SUMMARY OF THE INVENTION
The present invention provides edible compositions having a
long chew duration and methods for manufacturing such an edible
composition. In one embodiment the edible composition is a pet
food.
The compositions of the present invention have structural
integrity and are capable of resisting penetration and fracture,
however they are flexible and pliable. The composition can have
a wide range of textures, shapes, and sizes. For example, the
compositions can be manufactured to be of any desired shape
and/or size.
The term "pre-activated" herein used means an activated
stage of the starch source effected by expanding/extruding the
starch material.
The term "bridger" should be understood as a bridging
molecule/substance capable of providing a bond or interaction of
any kind between the starch source and/or protein source.
The composition of the present invention comprises a pre-
activated, vegetable starch source and a bridger. In an
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embodiment, the starch source is created from an expanded
cereal, pre-expanded cereal particles, pre-expanded breakfast
cereals, pre-extruded rice, pre-extruded millet, pre-extruded
wheat, puffed rice, puffed corn, and pre-extruded corn and
combinations=thereof. The raw material that is used to provide
the composition is an expanded cereal. In another embodiment,
the raw material is an expanded starch. In an embodiment, the
expanded material has a lamellar structure.
The raw material is pre-processed such that it is
transformed into a reactive material having specific reactive
surfaces. In an embodiment, the resultant reactive material is
pre-activated starch. Pre-processing technologies such as
puffing, extrusion, and high-pressure lamination may be utilized
to create a reactive surface. The reactive material is then
processed under a range of diverse conditions to produce
products with a broad range of textures.
In an embodiment, the reactive material is cooked in the
presence of shear, e.g., thermally treated until melted, until a
coherent edible mass is formed. In an embodiment, cooking is
performed in an extruder. The cooking can be performed in the
presence of any material, other than water, that has the
capability to form bonds. Preferably the cooking is performed
under low moisture conditions. In an embodiment, cooking is
performed in the presence of a polyhydric solvent, preferably
one that is non-aqueous. Because of the low moisture during
processing, the product can be manufactured without the need for
post-extrusion drying.
In an embodiment, the activated starch is combined with a
polyol. In an embodiment, the activated starch is combined with
gluten.
In an embodiment, the activated starch is combined with a
protein.
The process of the present invention includes, in an
embodiment, the steps of reducing, for example, grinding an
expanded, dry starch constituent material into pre-expanded
particles and disposing the pre-expanded particles, and a
component capable of forming bonds, i.e. the bridger, in a
dynamic thermal treatment device.
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In an embodiment, the dynamic device is an extruder. The
particles are retained within a section of the extruder for a
sufficient period to ensure an extensive and near complete
solvation of a sticky extrusion mass. These pre-expanded
particles are selected to have a microscopic structure, capable
of facilitating rapid solvation by a solvating component. The
solvating component is preferably a solvent selected from the
group consisting of polyhydric solvents.
In a preferred form of the invention, the starch is, or
starch-like polymers of the particles are, substantially fully
gelatinized. The pre-gelatinized polymers are found to solvate
rapidly when cooked or extruded, due to the structure of the
pre-expanded particles. A floury powder produced from the pre-
expanded constituents or cereals has a density that is
significantly lower than the density of a similar flour prepared
from the native or non-expanded source equivalent.
A method of thermally treating the pre-expanded particles
pursuant to the present invention includes controlling the
energy imparted to the extrusion mass to obtain an optimal
texture in the cooked product. Thereafter, this cooked mass of
optimum texture can be formed into a broad range of shapes.
Examples of suitable shapes in pet food applications include a
dog biscuit and an elongate chunk.
The present invention allows for the production of long
chewing duration products that are light, of low density, low in
calories, e.g., dietary, and are resistive to the force of a
bite, e.g., the bite of an animal or person. The bite force
resistance is variable through the methods disclosed herein to
customize products for different uses, such as dental hygiene
products or a pre-determined optimum chewing period for a snack
or other type of food product. The dental hygiene products may
be used in a method of tartar control in a pet.
Pursuant to the present invention, methods for feeding
and/or providing enjoyment to pets are provided. These methods
include providing products manufactured from an expanded starch
constituent to have an extended chewing duration, and
administering these to a pet to chew, to improve the dental
hygiene condition of the pet. The products are preferably low in
density and low in calories per volume of product.
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The invention thus further provides a product for use in a
method of controlling obesity in a pet, the method including
administering to the pet a product manufactured from an expanded
starch constituent to have low density and low caloric content.
The product preferably is chewable by the pet for an extended
duration.
According to a further aspect of the invention, a method of
operating a food manufacturing plant comprises the steps of
providing a cooking apparatus, forming a product by providing a
constituent comprising reactive material and operating the
apparatus to cook the constituent, controlling a moisture level
and water activity level in forming the product, such that the
product does not need to be dried after forming. Preferably, no
water is added to the constituent. An advantage of the present
invention to provide an improved method of operating a food
factory to reduce drying requirements and consequently the
emission of the byproducts of the drying processes.
In one aspect of the invention, a product that has various
textures comparable to chewy foods is provided.
In another aspect of the invention, the product is a
digestible pet food or pet snack.
In still another aspect of the invention, a product is
produced that is not glassy and will not break into brittle
pieces when chewed.
An advantage of the present invention is that it provides a
product has a long chewing duration.
A further advantage of the present invention is that it
provides a product produced using an extrusion process that
requires low moisture levels, e.g., less than 20% of total
solvent by weight.
Another advantage of the present invention is that it
provides a product that promotes and maintains dental health in
dogs.
Furthermore, an advantage of the present invention is that
it provides a product manufactured from an expanded starch
having a low density and low caloric content per volume of
product.
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Moreover, an advantage of the present invention is that it
provides a product that is a pet food having a variety of
natural textures and long chew duration.
Another advantage of the present invention is that it
provides a product that is resistant to penetration but is
flexible and pliable.
A further advantage of the present invention is that it
provides a digestible product having a polymeric matrix defining
a body of varying shapes and sizes.
An advantage of the present invention is that it provides a
digestible product composed of carbohydrates and polyols.
Moreover, an advantage of the present invention is that it
provides a product composed of a starch, an expanded starch and
a hydrogen-bond forming component to create a digestible
polymeric matrix defining a body.
Still, an advantage of the present invention is that it
provides a product that is a dietary pet food snack that does
not significantly add to the metabolic energy provided by a
pet's primary pet food.
Another advantage of the present invention is that it
provides a process of manufacturing a pet food product
comprising a starch and a polyol.
Further, an advantage of the present invention is that it
provides a process of manufacturing a pet food product by
cooking a carbohydrate in the presence of a bond providing
component, other than water.
A further advantage of the present invention is to provide
a safe long duration chewable pet food product.
Still another advantage of the present invention is to
provide an improved pet product that can be used for promoting
and maintaining dental hygiene.
Yet a further advantage of the present invention is to
provide a low cost method of producing pet foods.
Moreover, an advantage of the present invention is to
provide a method of producing products having a wide range of
textures.
Still further, it is an advantage of the present invention
to provide a method of producing products having a light texture
but long chewing duration.
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An advantage of the present invention is that it does not
require hydration to unfold the polymers.
Yet further, it is an advantage of the present invention to
provide an improved method of producing chewy products for pets.
5 A further advantage of the present invention is to provide
a more cost-effective method of producing chewy pet food
products.
Additional features and advantages of the present invention
will be described in and apparent from the detailed description
10 of the presently preferred embodiments and the figures.
BRIEF DESCRIPTION OF THE FIGURES
Figure 1 illustrates rheological curves of mixtures of
gluten and extruded rice with or without bridger addition.
DETAILED DESCRIPTION OF THE INVENTION
The present invention provides edible compositions that can
be used in the manufacture of various finished food articles.
More specifically, the present invention relates to methods for
providing digestible cohesive materials of a controllable
texture. In an embodiment, the composition is a pet food
product.
Generally, the product of the present invention comprises
at least one pre-activated material composed from a vegetable
containing starch source, and at least one bridger that is
defined as additional molecules that bind or create a complex
between a plurality of pre-activated materials or between the
pre-activated material and the protein. In one preferred
embodiment, the starch source is derived from a high amylose
cereal source, a waxy-cereal source and a combination thereof.
In an embodiment, the vegetable starch source includes a
cereal source selected from rice, millet, wheat, corn, rye,
buckwheat, barley, sorghum, and cassava; or potato, soy, pea,
lupin, tapioca and combinations thereof. Furthermore, the starch
sources may consist of a pure starch which is pre-cooked,
native, or modified.
In one embodiment at least one protein source is included.
The protein source is selected from an animal, vegetable, dairy,
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biomass source or combinations thereof. The animal protein is
selected from the group consisting of at least one of the
following: beef, chicken, turkey, pork, fish, lamb, duck,
rabbit, albumin, eggs, gelatin, blood-plasma, salmon, tuna, cod,
hake, mackerel, a meat-by-product or combinations thereof. The
vegetable protein is selected from the group consisting of at
least one of the following: soy, wheat, millet, buckwheat, rye,
sorghum, cassava, lupin, tapioca, corn, rice, bean, lima bean,
legumes, pea, chickpea, alfalfa, potato, barley, oat, pre-
treated vegetable protein and combinations thereof. One
preferred embodiment, the vegetable protein is gluten.
Furthermore, the protein source is a dairy source, e.g. casein,
whey, and milk. In still another embodiment, the protein
material is a biomass such as a micro-organism culture. The
protein may be provided as a protein concentrate. The protein
may be natural; it may be extracted from a natural source; it
may be derived from a chemical pre-process; or it may be derived
from a physical modification.
The bridger is added to improve the texture of the finished
product. In an embodiment, more than one bridger can be
utilized. A bridger can create a hydrogen-bond, an ionic bond,
an apolar interaction, a covalent bond and a combination
thereof. In an embodiment, the bridger is selected from the
following group to create a hydrogen bond:
a) any molecular species that contains polar or polarizable
chemical groups able to establish hydrogen bonds for
example hydroxyl, sulfhydryl, sulfonyl groups or any
combination thereof;
b) any oligosaccharide which is able to establish polar
bonds, e.g., glucose, fructose, xylose, lactose, sorbitol,
malto-dextrines, saccharose in the form of a syrup or
powder and any combination thereof;
c) any polyhydric solvent, e.g., ethane diol, propanol-1;
propanol-2; propane diol-1; 2,propane diol-l; 3, propane
triol (glycerol), and superior homolog of polyol series and
any combination thereof;
d) amino acid or peptide with sulfhydryl, hydroxy or amino
groups and any combination thereof.
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In an alternative embodiment, the bridger is selected from
the following group to create an ionic bond: sucrose fatty acid
esters, sucrose stearate, glyceryl monostearate, polyoxyethylene
monostearate, L-ascorbyl 6-palmitate, ascorbyl stearate, 6-0-
palmitoyl-L-ascorbic acid, calcium and sodium stearoyl-2-
actylates (SSL), succinylated monoglyceride (SMG), ethoxylated
monoglycerides, polysorbates, diacetyl tartaric acid esters of
mono- and diglycerides (DATEM), stearoyl tartrate, 3-mercapto-
1,2 propanediol, dodecane thiol, thio-propanediol,
methylsulfonylmethane (dimethyl sulfone), mannitol, maltose,
lactose, dextrose, sucrose, sorbitol, fructose, glucono-delta-
factone, propionate, sorbate, lysotecithin, fatty acids,
hydrolysable tannins, phenolic acids, and polyphenols and any
combination thereof.
A further embodiment, a bridger is selected from the
following group to create a covalent bond consisting of ionic
bridgers: cationic and anionic emulsifiers, fatty acid
derivatives, and phospholipids and any combination thereof.
A still further embodiment hydrophobic derivatives
polyphenolic derivatives, lipogluten; thio-glycerides; tannins,
emulsifiers, sugars, polyols, sugar modifiers, modified starch,
and plastifiers and any combination thereof.
A native starch granule is a crystalline structure composed
of amylose and amylopectin that does not have any reactive
sites. The cross-section of the granule consists of alternating
layers of amylose and amylopectin. Normally as described in the
prior art, after gelatinization occurs an amorphous mixture of
amylose and amylopectin occurs. However, the pre-activation
process utilizes low moisture content to create sheets of
amylopectin where amylose is oriented on the surface. The sheets
produce a large specific surface area (m2/g) compared to the
prior art. On this surface, a number of reactive sites are
available. The reactive sites consist of amylose or available
terminal helices of amylopectin molecules. This large available
specific surface presents a higher chemical reactivity as
compared to the materials used in the prior art.
A pre-process is utilized to produce the pre-activated
starch material. The pre-process creates high reactive specific
surfaces on the pre-activated material. A variety of processes
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can be used to produce the reactive surfaces. Any technology
which is able to produce a reactive surface can be used,
including: extrusion; puffing; lamination; high pressure; micro-
waves; ultrasounds; enzymatic; baker oven; steam oven; pulse
electrical fields; and grinding. Some pre-activated materials
are commercially available, such as extruded rice or puffed
rice, e.g. Rice Krispies , manufactured by Kellogg Company,
Battle Creek , Michigan.
The pre-activated starch material provides a high specific
reactive surface that chemically reacts with an animal and/or
vegetable protein and the bridger to form a specific network
that results in a variety of new textures. A range of textures
is formed by varying the proportions of the pre-activated
material, proteins and bridgers. In still another embodiment,
other new textures are formed by chemically reacting the pre-
activated starch material with a bridger. The chemical reaction
may be improved by utilizing high amylose materials. Normally,
waxy starch has a low reactive surface because it lacks amylose,
but by utilizing the pre-activation process there is an increase
in the number of reactive sites on the surface. The reactive
sites are formed by terminal helices from depolymerized
amylopectin.
Fig. 1 shows rheological curves of mixtures of gluten and
extruded rice with or without bridger addition.
The following curves are acquired with a rheometer (AR1000
- TA instrument ). The measurement is made with a plate to plate
module with 1 mm gap. The G' (elastic modulus expressed in
Pascal) is recorded as function of temperature of the sample
which is heated or cooled down by a Peltier effect. The sample
is heated up to 96 C (first left part of the curve) , then kept
at 96 C during 10 minutes (point corresponding to the abscise
origin; T C variation 0 C) and then cooled down to 20 C (right
part of the curve).
The objective is to compare a mixture of gluten (G) and
extruded rice (Rizinel ) (G2) to the same mixture with addition
of various bridgers. Additionally, the mixture may be also
compared to the gluten tested alone. The dough is obtained by
mixing powders with Glycerol and water and then set between the
plates for measurement. The potential final relative texture of
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the finished product is given by the G' value at the end of the
cooling step (last value on the right of the curve).
The bridgers in these examples have been selected to
represent three main chemical categories:
o Mono- an Di- glycerides emulsifiers
o Long carbon chain with end polar groups (e.g.
alcohol)
o Combination of hydroxyl and sulf-hydryl functions.
Bridgers have been added to the mixture at level of 0.05% of the
total mixture for Dafasoft , 0.5% for Dodecanediol and 10% for
Thioglycerol.
It may be seen from the curve that the addition of bridgers
resulted in higher G' values than the G' value obtained with the
mixture of gluten (G) and extruded rice (G2) alone.
1-12 Dodecanediol resulted in 50% texture improvement after
cooling and Mono- Di- glyceride mixture (Dafasoft ) in 32%
texture improvement as compared to the reference mixture without
bridgers. The texture improvement is due to gluten - starch
network building-up that should result in higher hardness of the
resulting cohesive mass.
Thio-glycerol did not allow a significant texture
improvement after cooling. Nevertheless, the texture of the
mixture with added Thioglycerol showed a more stable texture
variation at temperature from 80 to 20 indicating a
significant interaction between gluten and extruded rice at
higher temperatures. Furthermore, the establishment of the
gluten-starch network is slower than with the other mixture and
occur at higher temperature during the heating step.
A reaction process may consist of a chemical reaction
between the reactive starch material, protein and bridgers in
the presence of other optional materials. In another embodiment
the reaction process consists of a chemical reaction between the
reactive materials and bridgers in the presence of other
optional materials. Optional materials such as additives may
include at least one additional constituent selected from the
group consisting of fibers, cellulose, bentonite, dicalcium
phosphate, a nutrient mixture, a reactive sugar, an amino acid,
and inert or non-digestible fillers. The mixture may further
include a preservative. Suitable examples include potassium
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sorbate, sorbic acid, methyl para-hydroxybenzoate, calcium
propionate and propionic acid. The reaction processes used to
form the finished product include the following: extrusion,
cooking, puffing, lamination, high pressure, micro-waves,
5 ultrasounds, enzymatic, rotary molding, molding, injection
molding, thermo molding, cutting, baker oven, steam oven,
retorting, and pulse electrical fields.
A method of the production of an edible composition
comprises the steps of disposing about 10 % to about 90 % by
10 weight of at least one pre-activated, vegetable starch source,
and 0.1 to 40 % by weight of at least one bridger in a dynamic
device, mixing the constituents to form a homogenous mixture and
subjecting the mixture to a dynamic thermal treatment.
15 In a preferred embodiment of the method, at least one
protein source is added to the mixture.
The reaction process of the present invention, according to
an embodiment, provides for cooking of the reactive material of
the constituent to obtain a product having a desired
chewability. The method provides for the reactive material to be
processed under a diverse range of conditions by varying
selected cooking parameters to produce products with a broad
range of textures. This allows one to produce a food, such as a
pet food or a pet snack or treat, that has a long chewing
duration.
The processes of the present invention includes structuring
or shaping the product in general, and is not limited to
producing edible long chewing duration products for pets. The
products of the present invention have a broad range of textures
and exhibit high degrees of flexibility and strength.
The wide range of textures enables the provision of food
products such as low calorie, digestible and safe, long duration
pet food chews. Cooking is preferably carried in an extruder,
preferably at low moisture or in the total absence of added
water. The methods of dynamic cooking reduce cost in a number of
ways including but not limited to decreased process steps,
increased throughput, decreased capital expenses and decreased
raw product cost.
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The product of the present invention comprising pre-
activated starch materials, proteins and bridgers, has a broad
range of textures and exhibits high degrees of flexibility and
strength. The characteristics of this end product is widely
variable and depends upon how the processing parameters are
controlled. For example, the final product will depend on the
extrusion variables such as barrel temperature, screw
configuration, nozzle size and shape, screw speed, and the
moisture content of the material prior to processing. In the pet
food area, the possible applications are pet treat products,
semi-moist pet food products, wet pet food retorted products or
dry pet food products.
In a preferred embodiment, the edible composition of the
present invention comprises the pre-activated, vegetable starch
source in an amount of 30 % to 50 %, the protein in an amount of
0 % to 40 % and the bridger in an amount of 10 % to 30 %, all
values based on dry matter.
Particular preferred edible compositions are those having
combined the following components:
extruded corn starch (30%) / frozen meat (20%) / pork
gelatin (10%) / polyphenols (3%) / glycerol (15%);
extruded high amylase corn starch (35%) / frozen meat
( 20 0) / pork gelatin (10%) / glycerol ( 8 6: 20 0);
puffed corn whole grain (30%) / pork gelatin (15%)
/
DATEM ( 5 0) / sorbitol ( 5 0) / glycerin ( 8 6: 12 0);
puffed high amylase corn starch (35%) / pork gelatin
(15%) / DATEM (5%) / sorbitol (5%) / glycerin
(86:120) .
The invention thus also provides methods for producing
edible compositions, which have a texture that requires them to
be chewed for an extended period before they can be swallowed.
The range of texture which may be achieved varies from very hard
to soft structure. In some applications the texture may be
aerated and fragile. In one embodiment, the finished product is
chewy. In another embodiment, the finished product is not chewy.
In one embodiment, edible products are provided for use as chews
or treats for pets. The moisture content of the finished product
ranges from about 5% to about 85%. In one embodiment, the
product is shelf stable. In another embodiment, the product is
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contained within a sterilized package. The product can take any
shape or form and is of any size.
The cooking (heating) is carried out preferably at low
water activity and under low moisture conditions. Prior to the
cooking, the expanded starch constituent and the bridger
component, when used, are preferably mixed together to form a
substantially homogeneous mixture, which is then placed in a
cooking vessel. Preferably, the mixture comprises from about 10%
to about 90% by weight of the starch constituent and more
preferably from about 40% to about 80% by weight of the starch
constituent. Preferably, the mixture comprises from about 0% to
about 50% water by weight. Further preferably, the mixture
comprises from about 1% to about 15% water by weight. Preferably
the mixture comprises from about 0.1% to 40% by weight of the
bridger component. Further preferably, the mixture comprises
from about 0.5% to about 20% of the bridger component by weight.
In an embodiment the mixture comprises 11-22% of the bridger
component. In an embodiment the mixture comprises 10-19% of the
bridger component. In an embodiment the mixture comprises 15-30%
of the bridger component.
The following examples are provided as indicative of how to
utilize the methods described above.
EXAMPLE 1:
Dry mix (% of the total recipe) (combination 1):
= 21 % Expanded rice (RIZINEL EX 180)
= 15.6% Wheat gluten
= 3 % Puffed wheat
= 3 % Sorbitol
= 3 % Poultry meal
= 15.6 % Glycerol
= 21.9 % Water
= 16.9 % Other ingredients
The extrusion is carried out keeping the following parameters:
= 300 RPM
= SME = 240 kJ/kg
In alternative embodiments, the same extrusion parameters along
with other combinations of reactive starch materials, protein
sources and bridgers can be utilized as described in Table 1:
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Table 1
Reactive Material Protein Source Bridgers
Combination 2 RIZINEL EX 180: 33% Wheat Gluten : 25% Glycerol 86 : 20%
Combination 3 RIZINEL EX 180: 33% Pork Gelatin : 15% Glycerol 86 : 20%
Combination 4 RIZINEL EX 180: 33% Wheat Gluten : 25% Sorbitol: 5% -
Glycerol 86:15%
Combination 5 RIZINEL EX 180: 33% Pork Gelatin : 15% Dimodan: 3% -
Glycerol 86:15%
Combination 6 RIZINEL EX 180: 33% Wheat Gluten : 25% Dimodan: 3% -
Glycerol 86:15%
Combination 7 High pressure rice: Wheat Gluten : 25% Sucrose Ester of
30% fatty acids: 5% -
Glycerol 86: 15%
Combination 8 Puffed high amylose Pork Gelatin : 15% DATEM: 5% /
corn starch: 35% Glucose syrup : 5%
/
Glycerin 86: 12%
Dimodan0 is manufactured by Danisco, Copenhagen, Denmark.
RIZINELO is manufactured by Soufflet, SA, Valenciennes, France.
DATEM is an abbreviation for Diacetyl tartaric acid esters of
monoglycerides.
EXAMPLE 2:
In an embodiment of a pet treat product. By definition a pet
treat is not a complete and nutritionally balanced main meal.
This treat is manufactured by extrusion following the same
recipe as described in Example 1 with the following
modifications:
Dry mix ($ of the total recipe):
= 33 % Expanded rice (RIZINELO EX 150)
= 25 % Wheat gluten
= 3 % Puffed wheat
= 3 % Poultry meal
= 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 20 % Glycerol
0 10 % Water
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EXAMPLE 3:
Another embodiment of a pet treat is described below. The recipe
is identical to Example 2 except the Pork gelatine is the
protein source in place of the wheat gluten. Because of gluten
replacement by gelatin, the product achieved has a different
texture which is softer compared to the treat described in
Example 2.
Dry mix ($ of the total recipe):
= 33 % Expanded rice (RIZINELO EX 180)
= 25 % Pork gelatine
= 3 % Puffed wheat
= 3 % Poultry meal
= 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 20 % Glycerol 86
EXAMPLE 4:
In another embodiment, a pet treat is described below. The
recipe is identical to Example 2 except glycerol is replaced by
a mixture of sorbitol and glycerol. The product shall have a
longer shelf life than the treat described in Example 2.
Dry mix ($ of the total recipe):
= 33 % Expanded rice (RIZINELO EX 180)
= 15 % Pork gelatine
= 3 % Puffed wheat
= 13 % Poultry meal
= 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 15% Glycerol 86
0 5 % sorbitol
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EXAMPLE 5:
In another embodiment of a pet treat. The recipe is identical to
5 Example 3 except glycerol is replaced by a mix of Dimodan O.
(Distilled Monoglyceride) and water. This will improve the
cohesion of the product and the reactivity between the protein
and expanded rice.
10 Dry mix of the total recipe):
= 33 % Expanded rice (RIZINELO EX 180)
= 15 % Pork gelatine
= 3 % Puffed wheat
= 13 % Poultry meal
15 = 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 3% Dimodan O
20 = 17% Glycerol 86
EXAMPLE 6:
In this embodiment, the recipe is identical to Example 5 except
pork gelatine is replaced by wheat gluten. Wheat gluten is more
reactive than the gelatine. Therefore the cohesion is further
increased.
Dry mix ($ of the total recipe):
= 33 % Expanded rice (RIZINELO EX 180)
= 25 % wheat gluten
= 3 % Puffed wheat
= 3 % Poultry meal
= 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 3% Dimodan O
0 17% Glycerol 86
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EXAMPLE 7:
This is a further embodiment of this invention. The recipe is
identical to Example 1 except Rizinel is replaced by rice pre-
treated by ultra high pressure technology and glycerol is
replaced by a mix of sucrose ester of fatty acid and glycerol
86. Ultra high pressure treatment was applied. The high
pressure treatment results in a different starch reactivity and
results in creating a new starch lamellar layer of a higher
density. This is an example of using sucrose fatty acid ester
as a bridger.
Dry mix ($ of the total recipe):
= 33 % high pressure rice
= 25 % wheat gluten
= 3 % Puffed wheat
= 3 % Poultry meal
= 6 % Other ingredients (preservatives, flavours,
colorants, anti-stalling agent)
Liquid mix (% of the total recipe)
= 5% sucrose fatty acid ester
= 15% Glycerol 86
EXAMPLE 8
The manufacturing is carried out keeping the following
parameters:
The following combinations are mixed in a Torque rheometer
Rheomix 3000 with roller rotor speed between 60 to 90 RPM during
150 seconds.
After mixing, the dough developed in the Rheomix has been
extracted and compressed until 18kN during 3 minutes.
After one week stabilization, TPA (Texture Profile Analyse) and
compression tests were carried out.
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Reactive material Protein Source Bridgers Water &
Glycerin 86
Combination RIZINEL EX 180: Wheat Gluten: Water: 100
1 25% 75% None Glycerin 86:
31.25$
Combination RIZINEL EX 180: Wheat Gluten: Water: 10%
2 50% 50% None Glycerin 86:
26.5%
Combination RIZINEL EX 180: Wheat Gluten: Water: 10%
None Glycerin 86:
3 75% 25% 21.75%
Bridgers added in recipes
BRIDGER CODE
Calcium stearoyl ester A
Polyol B
Ester of polyol and fatty acids C
esters of monoglycerides D
Phenolic acid E
Polyphenol F
Polysaccharides G
Amino-acid H
Acetyl glucosamine I
Polylacton J
Reactive material + Protein
source + water + Glycerin 86 Bridgers
Combination A: 0.3%
4 Combination 3 B: 2.1%
E. 0.4%
Combination C: 0.3%
5 Combination 3 F: 2.25%
I. 6%
Combination A: 0.300
6 Combination 2 D: 1.35%
I. 6%
Combination B: 2.1%
7 Combination D: 0.2%
F: 4%
Combination A: 0.3%
8 Combination 1 B: 2.1%
J: 0.4%
Combination G: 1%
9 Combination 1 H: 0.7%
J: 0.25%
Impact of bridgers on texture properties are reported in the
following table:
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Bridgers Hardness (N) Elasticity Impact of bridgers
Coefficient
Combination 1 None 1325 0.347
(Reference)
Yes V Hardness
Combination 8 820 0.305 V Elasticity
Coefficient
Yes 71 Hardness
Combination 9 2370 0.328 V Elasticity
Coefficient
Bridgers Hardness (N) Elasticity Impact of bridgers
Coefficient
Combination 2 None 1080 0.313
(Reference)
Yes X Hardness
Combination 6 2450 0.302 V Elasticity
Coefficient
Yes U Hardness
Combination 7 910 0.301 V Elasticity
Coefficient
Bridgers Hardness (N) Elasticity Impact of bridgers
Coefficient
Combination 3 None 3710 0.320
(Reference)
Yes V Hardness
Combination 4 1130 0.328 X Elasticity
Coefficient
Yes 71 Hardness
Combination 5 5750 0.271 V Elasticity
Coefficient
NB: Higher is the hardness of a product and harder is the
product
Higher is the elasticity coefficient and more elastic is
the product
It should be understood that various changes and
modifications may be made to the presently preferred embodiments
described herein. Such changes and modifications can be made
without departing from the scope of the present invention and
without diminishing its intended advantages. It is therefore
intended that such changes and modifications be covered by the
appended claims.
